Cheddar Baked Tomatoes Recipes

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

Steps:

• Adjust an oven rack to the highest position and heat the oven to 500 degrees.
• In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
• Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.
• Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
• Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.

Steps:

• Preheat oven to 375 degrees.
• Spray medium baking dish with non stick spray.
• Cut tomatoes into half across, not lenghtwise.
• Arrange in baking dish.
• Sprinkle seasoned salt over tomatoes, the drizzle with butter.
• Sprinkle garlic powder on top.
• Divide Cheddar cheese into six, then spread on tomatoe halves, pressing it gently onto each.
• Bake tomatoes until they are heated through and cheese is melted, about 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a layer of tomato slices in an 8x8 inch baking pan. Spread a thin layer of mayonnaise on the tomatoes and sprinkle with about 1/4 of the Cheddar cheese and salt and pepper. Repeat layers, ending with the rest of the shredded cheese.
• Bake until tomatoes are softened and cheese is melted and bubbly, 20 to 25 minutes.

Steps:

• Preheat oven to 350°F. Oil 11x7-inch baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.
• Mix in chives; season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.

Steps:

• Heat broiler.
• Cut thin slice from bottom of each tomato half; discard. Place tomatoes on rack of broiler pan; sprinkle with salt and pepper.
• Combine bread crumbs, cheese and butter; spoon over tomatoes. Sprinkle with paprika.
• Broil, 4 inches from heat, 4 min. or until cheese is melted.